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Volume 14 | Issue 2 | Year 2024 | Article Id. IJBTT-V14I2P102 | DOI : https://doi.org/10.14445/22490183/IJBTT-V14I2P102Probiotics Drinks: Balancing the Benefits with Possible Side-Effects
Rojina Khatun, Malavika Bhattacharya
| Received | Revised | Accepted | Published |
|---|---|---|---|
| 15 Jun 2024 | 24 Jul 2024 | 10 Aug 2024 | 30 Aug 2024 |
Citation :
Rojina Khatun, Malavika Bhattacharya, "Probiotics Drinks: Balancing the Benefits with Possible Side-Effects," International Journal of Biotech Trends and Technology (IJBTT), vol. 14, no. 2, pp. 6-14, 2024. Crossref, https://doi.org/10.14445/22490183/IJBTT-V14I2P102
Abstract
Drinks containing probiotics have grown in popularity in recent years because of potential health benefits. Live beneficial bacteria included in these drinks are believed to enhance general health and intestinal health. The most popular probiotic drinks are kefir, kombucha, and yogurt-based drinks. The capacity of probiotic beverages to restore a normal balance of bacteria in the stomach is one of its main benefits. Immunity, digestion, and even mental health can all benefit from this. Additionally, probiotics have been connected to improved weight management, healthier skin, and a decreased risk of certain illnesses like inflammatory bowel disease and irritable bowel syndrome. Remember that not all probiotic beverages are made equal and that the advantages could change based on the particular strains and mixes that are utilized. Certain probiotic beverages might not have enough live bacteria in them or might not be able to survive digestion, which would prevent them from offering the desired health advantages. Drinks with probiotics may also have unintended consequences. When starting probiotics, some people may have digestive problems such as gas, bloating, or diarrhea. Before including probiotic drinks into their diet, people with weakened immune systems or those on specific drugs should consult a healthcare professional. It is best to select probiotic beverages that have undergone scientific testing to determine their efficacy and contain a variety of strains. Reading product labels and researching the specific strains used can help ensure that you are getting high-quality probiotic drinks.
Keywords
Fermented foods, Gut health, Healthy bacteria, Immune system, Microbiome.
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Beverage Products on Television,” AURELIA: Jurnal Penelitian dan Pengabdian
Masyarakat Indonesia, vol. 2, no. 1, pp. 552-554, 2023.
[CrossRef] [Google Scholar]
[15] Ella Anastasya Sinambela et al., “The
Influence of Product Attributes, Brand Trust, Country of Origin on Purchase
Intentions of Yakult Probiotic Drink Consumers,” Journal of Trends Economics
and Accounting Research, vol. 2, no. 4, pp. 107-113, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
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Content of Lactic Acid Bacteria “Lactobacillus Casei Shirota Strain” in
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2021.
[CrossRef] [Google Scholar] [Publisher Link]
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Influence of Personal Selling and Advertising Slogans on Brand Awareness of
Yakult Products,” Jurnal Ilmiah Manajemen Kesatuan, vol. 8, no. 2, pp. 127-138,
2020.
[CrossRef] [Google Scholar] [Publisher Link]
[18] Mónica S. Molero, and Wilfido J. Briñez,
Probiotics Consumption Increment through the Use of Whey-Based Fermented
Beverages, Probiotics: Current Knowledge and Future Prospects, IntechOpen, pp.
115-132, 2018.
[CrossRef] [Google Scholar] [Publisher Link]
[19] Jung-Whan Chon et al., “Current Status and
Prospects for Standards, Regulations, and Detection of Probiotic Yogurt: A
Review,” Journal of Dairy Science and Biotechnology, vol. 41, no. 1, pp. 9-25,
2023.
[CrossRef] [Google Scholar] [Publisher Link]
[20] Chao Tang et al., “Probiotic Yogurt
Alleviates High-Fat Diet-Induced Lipid Accumulation and Insulin Resistance in
Mice via the Adiponectin Pathway,” Journal of Agricultural and Food Chemistry,
vol. 71, no. 3, pp. 1464-1476, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[21] Md. Shamin Gazi et al., “Effects of Probiotic
Supplemented Yogurt on Neonatal Streptozotocin-Induced Type-2 Diabetic Rats,”
Khulna University Studies, vol. 19, no. 2, pp. 57-65, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[22] Douglas W. Olson, and Kayanush J. Aryana,
“Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products,”
Applied Sciences, vol. 12, no. 24, pp. 1-40, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[23] Sadia Jaman et al., “Physicochemical
Characteristics, Sensory Profile, Probiotic, and Starter Culture Viability of
Synbiotic Yogurt,” Journal of Advanced Veterinary and Animal Research, vol. 9,
no. 4, pp. 694-701, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[24] Rosane Freitas Schwan, Karina Teixeira Magalhães-Guedes,
and Disney Ribeiro Dias, “Innovations in Preservation and Improving Functional
Properties of Kefir,” Advances in Dairy Microbial Products, pp. 225-234, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[25] Nalan Hakime Nogay, Kefir Beverage and its
Effects on Health, Milk-Based Beverage, Woodhead Publishing, vol. 9, pp.
273-296, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[26] Jessy Van Wyk, Kefir: The Champagne of
Fermented Beverages, Fermented Beverages, Woodhead Publishing, vol. 5, pp.
473-527, 2019.
[CrossRef] [Google Scholar] [Publisher Link]
[27] Ria Wulansarie, and Sri Fahmiati, “Health
Benefit of Kefir,” AIP Conference Proceedings, vol. 2573, no. 1, 2022.
[CrossRef] [Google Scholar] [Publisher Link]
[28] F.P. Rattray, and M.J. O’Connell, Cheese and
Fermented Milks: Kefir, Encyclopedia of Dairy Sciences, 3 rd ed., vol. 3, pp.
438-445, 2022.
[CrossRef] Publisher Link]
[29] Yuliya Frolova et al., “Development of
Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins,”
Fermentation, vol. 9, no. 6, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[30] Abidemi Oluranti Ojo, and Olga de Smidt,
“Microbial Composition, Bioactive Compounds, Potential Benefits and Risks
Associated with Kombucha: A Concise Review,” Fermentation, vol. 9, no. 5, pp.
1-13, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[31] Andrew Adamatzky et al., “Kombucha
Electronics: Electronic Circuits on Kombucha Mats,” Science Reports, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
[32] Natthinee Anantachoke et al., “Kombucha
Beverages Produced from Fruits, Vegetables, and Plants: A Review on their
Pharmacological Activities and Health Benefits,” Foods, vol. 12, no. 9, pp.
1-46, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
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Microbiological Characteristics of Fruit-based Kombucha,” Food Research, vol.
7, no. 1, pp. 64-70, 2023.
[CrossRef] [Publisher Link]
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Synbiotics: Application in Pathologies,” Nutrients, vol. 15, no. 2, pp. 1-28,
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Disease, Academic Press, pp. 171-198, 2022.
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[55] Yanfei Zheng et al., “Probiotics Fortify
Intestinal Barrier Function: A Systematic Review and Meta-analysis of
Randomized Trials,” Frontiers in Immunology, vol. 14, pp. 1-18, 2023.
[CrossRef] [Google Scholar] [Publisher Link]
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Probiotics on Metabolism of Dietary Protein in Intestine,” Current Protein
& Peptide Science, vol. 21, no. 8, pp. 766-771, 2020.
[CrossRef] [Google Scholar] [Publisher Link]
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Mechanisms of Action of Probiotics and Synbiotics in Treating Pediatric
Intestinal Diseases,” Nutrients, vol. 10, no. 1, pp. 1-20, 2018.
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Prebiotics,” Encyclopedia of Food Safety (Second Edition), pp. 198-213, 2024.
[CrossRef] [Publisher Link]
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of Probiotics for Immunomodulation and Intervention in Food Allergy,”
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“Influence of Probiotics on Antibiotic Therapy,” International Journal of
Research and Review, vol. 9, no. 12, pp. 247-253, 2022.
[CrossRef] [Google Scholar]
[61] Philippe Marteau, “Safety Aspects of
Probiotic Products,” Food & Nutrition Research, vol. 45, no. 1, pp. 22-24,
2001.
[CrossRef] [Google Scholar] [Publisher Link]
[62] Martin H. Floch et al., “Recommendations for
Probiotic Use,” Journal of Clinical Gastroenterology, vol. 40, no. 3, pp.
275-278, 2006.
[CrossRef] [Google Scholar] [Publisher Link]
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